Add all ingredients into a shaker with ice and shake.
Strain into a coupe glass.
Garnish with 4 dashes of basil oil.
*Jalapeño-infused Del Maguey Vida mezcal: Steep one large washed and slice jalapeño in a 750 mL bottle of Del Maguey Vida mezcal for 4 to 6 hours, then remove the jalapeño.
**Corn puree: Juice the fresh kernels from 5 to 6 ears of corn (approximately 1 L) in a juicer. In a saucepan over low heat, reduce the corn juice to half the volume, stirring occasionally. Allow to cool and store, refrigerated, for up to 2 weeks.